Wendy Lopez, MS, RDN, CDCES
As a Registered Dietitian/Nutritionist and Certified Diabetes Educator, Wendy is passionate about accessible and inclusive nutrition education. She is the co-host of the Food Heaven Podcast, and the co-founder of Food Heaven, an online platform that provides resources on cooking, intuitive eating and wellness. She’s been featured in a number of publications, including Oprah Magazine, Women’s Health, The Food Network Magazine, and more. When not working on creative projects, Wendy also provides nutritional counseling to people with diabetes.
I first came across Wendy and her other half of Food Heaven, Jess, during a time when I dealt with negative thought patterns around food, nutrition, and my body. Their podcast opened my eyes to a community that viewed health and wellness in a more encompassing and kinder perspective than what social media and fitness platforms alike had to provide. Not only did they discuss the nuances of what it means to be “healthy”, but they also put highlighted the important relationship between sustenance and BIPOC communities/bodies.
Not only did they help me look at health in a more positive light, but they also helped me love my body a little more- honoring it for keeping me alive and allowing me to do the daily tasks that I DID take for granted. I like to think that their platform inspired me to dive deeper into my understanding of food, health, wellness, and its connection/influence in black and brown communities.
Wendy and Jess bring a wholesome, fun, and inclusive perspective to the table during every episode that makes them feel like the cool aunties from NYC that everyone wants, needs, and DESERVES.
“We didn’t see ourselves represented in nutrition and wellness and wanted to create an inclusive community that celebrated all people,”- Wendy Lopez and Jess Jones
Dominican Potato Salad
Yield: 6-8 servings
Time: 20-30 minutes
Directions
Bring a large pot of lightly salted water to a boil. Add the potatoes, carrots, and eggs and boil for 10 minutes or until potatoes are cooked.
While that's happening, mix mayo, vinegar and salt in a small bowl.
Also prepare an ice bath for the eggs. Once done cooking, add the eggs to the ice bath and let cool for 10 minutes before peeling and chopping.
In a large bowl, add the onions, cooked potatoes, carrots, chopped eggs and scoop the mayo mix in.
Toss together until potatoes are completely coated and garnish with chopped cilantro!
Ingredients
2 lbs of russet potatoes, peeled and chopped into 1/2" chunks
3/4 lbs carrots, peeled and chopped into 1/4" chunks
3 large eggs
1/2 small red onion, finely chopped
3/4 cup mayonnaise
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon salt
chopped cilantro, for garnishing